Two-Ingredient Slow-Cooker Queso Dip

 


Ingredients

  • 16
    oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut into cubes
  • 1
    can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with medium green chiles, undrained
  • Food Should Taste Good™ cantina tortilla chips, as desired

Steps

1 In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes.

    2 Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth.

    3 Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

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